Chorizo Corn Chowder Soup


  1. Cook chorizo over medium heat until it releases some of its natural oils. Increase heat to medium high and sauté onions, celery, and bell peppers.
  2. Add 2 qts. of water, MINOR’S Shrimp Base, corn, potatoes, MINOR’s Roasted Garlic and Red Chile Adobo Flavor Concentrates and bring to a simmer.
  3. Once potatoes are fork tender, whisk MINOR’S Dry Roux and 1 cup of water into slurry. Add it to the soup. Bring to a boil, and immediately reduce back to a simmer. Add milk once thickened.


  • 1 cup green bell pepper , small dice
  • 1 1/2 cup celery, small dice
  • 1 cup chorizo, small dice
  • 1 qt corn, kernels
  • 1/2 cup Minor's® Dry Roux
  • 1 tbsp Minor’s® Roasted Garlic Flavor Concentrate
  • 2 cup milk, whole
  • 1 1/2 cup onion(s), small dice
  • 2 lb potato(es), medium dice
  • 1 cup Red Bell Pepper, small dice
  • 1 tbsp Minor's® Red Chile Adobo Flavor Concentrate
  • 3 tbsp Minor's® Shrimp Base
  • 2 qt water
  • 1 cup water